This month on Sunday, March 12th and 26th, at 3:00 PM we’ll be hosting another three-course farm to table dinner served family-style and hosted by Chef Albrecht. Enjoy three dishes made from fresh, local ingredients and paired with wines, craft beers, or ciders from local vineyard and wineries. Get to know our Chef, make new friends, and enjoy a wonderful meal every two weeks at The Ryland Inn. For more information on beverage pairings please contact us directly!
3pm • $65 per guest
For Reservations call 908.534.4011
When making reservations via email please indicate which date you would like to attend.
Hor D’oeuvres will be served starting at 3:30 and dinner will follow at 4pm.
Our March 26th dinner will showcase Shibumi Farm Mushrooms picked just hours before the dinner! Learn more about our featured ingredient here.
To Start
Pea Tendril & Baby Arugula Salad
Mushroom-Sherry Vinaigrette, Mushroom, Ramp and Goat Cheese Tart,
Candied rhubarb, Easter egg radishes, and Hemp seed
Main Course
Mushroom Surf & Turf
Smoked Sterling Silver Ranch Beef Sirloin, Grilled Spring Onions, Crab and Hedgehog Mushroom Fondu, Black Trumpet & truffle bordelaise, Whole Roasted Mushrooms, Grilled Asparagus, and Spring Garlic
Dessert
Warm Chocolate-Piopino Cake
Coconut-pink peppercorn sorbet with a Fig and Banyuls reduction